Sunday, March 24, 2013

Rose Spritz Cookies with Marshmallow Buttercream Frosting

Look at these pretty little gems!  Visions of spring!  Treats like these are some of my favorite to make because they're so darn cute and impressive but also portable and bite size and, most importantly, delicious.  

This starts with a "spritz" cookie which I soon discovered is just a name for a delicious buttery cookie.  In fact, these cookies are completely delightful all on their own.  They actually remind me of those butter cookies that come in a blue box and have a hole through the middle.  I used to stick them on my fingers when I was younger/wouldstilldoitnow.  You did that too right? 

Of course any frosting will do but Marshmallow Fluff Frosting will probably make you the happiest.  Granted there's no shortage of butter or sugar compared to any other buttercream but Fluff Frosting has a certain lightness to it that lets you justify eating 3 (ok, probably 5) of these cookies.  

And don't be intimidated by the pretty piping!  If you can make a swirl, then you can make a rosette.  Real life.  And these little babies are so perfect for spring!  Like a bouquet of roses.  And it's probably ok to eat these by the dozen too.  

Here's the recipe!  

Rose Spritz Cookies with Marshmallow Buttercream


1 cup butter, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 1/4 cups all-purpose flour

Marshmallow Buttercream
1 cup butter, room temperature
4 cups powdered sugar, sifted
14 oz (2 jars) marshmallow creme or Fluff
food coloring, if desired

1.  Heat oven to 400 degrees and line baking sheet with parchment or silicon mat and set aside.  

2.  Combine butter, sugar, egg and vanilla in the bowl of a stand mixer and beat ate medium speed until well combined and creamy.  Scrape bowl as necessary.  

3.  Add flour and salt and blend on low until just combined.  

4.  To make rosettes, fit a large piping bag with a Wilton 1M tip and fill bag with cookie dough.  I found it easiest to massage the piping bag with my hands to help warm the dough before piping.  To pipe, hold piping bag perpendicular to the baking sheet and pipe a swirl, beginning in the center and working counter clockwise.  Pipe cookies about an inch apart (they won't spread, so don't worry).  

5.  Bake 5-8 minutes until slightly golden.  Remove from baking sheet and allow to cool completely before filling with frosting.  

To make frosting:  
1.  Cream butter on medium-high speed with an electric mixer until butter is light and fluffy.  

2.  Begin adding powdered sugar, 1/2 cup at a time until fully incorporated.  

3.  Once combined, fold in marshmallow creme and tint with food color, if desired.  Pipe or dollop frosting onto one half of an upturned cookie and sandwich another cookie on top.  


Recipe from I am Baker


  1. These look amazing. I loved the cookies from the blue tin. This is the first I've ever heard of marshmallow buttercream! What an amazing idea! Thanks for posting the recipe.

    1. Oh gosh, you have to try it! It's so light and fluffy and easy to pipe with!

  2. How many cookies does this recipe make?